Creamy Vegan Pumpkin Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• 1 tsp ground cinnamon
• ½ tsp smoked paprika
• ½ tsp nutmeg
• 4 cups pumpkin puree (fresh or canned)
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp maple syrup (optional, for sweetness)
• Salt and black pepper, to taste

Optional Garnishes:

• Toasted pumpkin seeds
• A drizzle of coconut milk
• Fresh parsley or cilantro
• A sprinkle of chili flakes

Instructions:

1. Sauté Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
   • Add the garlic, ginger, cinnamon, smoked paprika, and nutmeg. Cook for another minute until fragrant.
2. Add Pumpkin and Broth:
   • Stir in the pumpkin puree and vegetable broth. Bring to a gentle boil, then reduce the heat to low.
3. Blend the Soup:
   • Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
4. Add Coconut Milk and Sweetness:
   • Stir in the coconut milk and maple syrup (if using). Heat gently, but do not let it boil.
   • Season with salt and black pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut milk, or fresh herbs.

This Creamy Vegan Pumpkin Soup is the perfect balance of sweet and savory. It’s velvety smooth, rich in flavor, and packed with nutrients, making it a delicious and healthy choice for any meal.